Dairy Free Peach Crumble
Dairy free peach crumble is one of my tried and true recipes that I have been making since I was a kid. It’s one that I never even thought to write down because I could make it half asleep if I needed to. But after putting a shot of it on Instagram, I got a few inquiries about where the recipe could be found. So I decided it was time to properly share it with you all. Below you will find my recipe for dairy free peach crumble. Perfectly timed as we are now in the heart of peach season in Ontario.
You can serve dairy free peach crumble in cups, as pictured above, or you can serve it in bowls. It also pairs well with a scoop of vanilla dairy free ice cream.
Dairy Free Peach Crumble
How to perfectly cut a peach:
Run a knife in a circle around the circumference of the peach.
Twist the halves open.
Remove the pit by digging your thumb under it and lifting up.
Cut the halves into quarters.
Perfect peach slices every time. This works with any stone fruit, and is especially easy with apricots.
The peaches inside this dairy free peach crumble become so melty and oozing with juices and flavor, and have the beautiful texture and consistency of pie filling
If you enjoy dairy free baking, check out my roundup post of DAIRY FREE PIES, PASTRIES, AND DONUTS. Click the image below to browse my recipes!
I have included a cross section here so that you can see how soft and delicious all of these textures are once they meld together in the oven.
I suppose this dairy free crumble could serve up to 6 - 8 people, but do you really want to share it with that many friends?
Ingredients for Dairy Free Peach Crumble
10 - 12 free stone peaches
2 tbsp. all purpose or spelt flour
1 tbsp dark brown sugar
1/2 cup allergy safe vegan butter, or lard
3/4 cup dark brown sugar
1/2 tsp pure vanilla extract
1 large egg
1/4 tsp sea salt
1 cup all purpose or spelt flour
1/2 tsp baking soda
1 cup rolled oats
How to make Dairy Free Peach Crumble
Preheat the oven to 375F.
Cut the peaches in half and remove the pits, then cut each half into quarters. Add the sliced peaches to a large mixing bowl along with 2 tbsp. of flour and 1 tbsp dark brown sugar. Toss well so that the peaches are evenly coated. Transfer this mixture to a casserole dish or baking dish and spread the pieces out evenly. Set aside.
Add the vegan butter or lard, brown sugar, and vanilla extract to a large mixing bowl (you can re-use the same one from the peaches) and beat until fluffy. Add the egg and beat until smooth. Add the salt, flour, and baking soda at once and beat until well combined.
Fold in the rolled oats and mix by hand until the dough is clumpy. It should not be one large ball of dough - you want it to look like crumble.
Use your hands to spread the crumble bits over the peaches, leaving some little gaps and cracks for the oozing melted peach juice to seep through.
Bake for 18 - 22 minutes, or until the top is golden brown and the peaches are melted and soft.
Let the crumble come down in temperature before serving as the peaches inside will be very hot.
Makes 1 large crumble